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BEE STING CAKE 
1 1/2 cups brown sugar
1/2 cup milk
1 cup butter
1 cup chopped walnuts
1 box Super Moist Chocolate Cake Mix
1 box instant vanilla pudding
3 tsp. Rum
1 large container Cool Whip
1 Hershey's plain chocolate bar
Small amount of milk to help melt chocolate bar
Maraschino Cherries

In saucepan, mix brown sugar, milk, and batter. Bring to a boil and boil for 1 minute. Remove from heat; add nuts. Pour into 2 9-inch greased round cake pans. Mix cake according to package directions. Pour over nut mixture and bake at 350°F for 30 minutes. Cool cake completely. Turn out on large plates. Mix instant vanilla pudding according to package directions. Add one tsp. of Rum. Place approx. half of the pudding mixture on top of one cake layer. Place second cake layer on top of first. Add pudding mix to top of second layer. Mix remaining 2 tsp. Rum to Cool Whip. Spread over top and sides of cake. Melt chocolate bar with small amount of milk. Drizzle on top of cake. Cut Maraschino Cherries in half and place around outside edge of cake.
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